Mini Cherry Cheesecakes

 

I love trying out new recipes and today I had the opportunity to make these gorgeous little cheesecakes. They were exceptionally fun to make, a little time consuming, but all in all fun.

 In case you all want to try your hand at making these, here is the recipe,

Mini Cherry Cheesecakes

Crust:

1 cup all purpose flour
1/3 cup sugar
1/4 cup baking cocoa
1/2 cup cold butter
2 tbsp cold water

Filling:

2 packages (3 ounces each) of softened cream cheese
1/4 cup sugar
2 tbsp milk
1 tsp vanilla extract
1 egg (I used medium)
1 can cherry pie filling

In a small bowl mix together your flour, sugar, and cocoa, once combined mix in your butter with a fork (It makes mixing easier) until it is all crumbly. Gradually pour your water onto the mixture and mix with your fork until the dough is moistened, then roll up your sleeves and mix the dough with your hands until it forms a ball. Put your ball of dough on a cutting board, using your hands, form your dough into a log, and cut in half, then to achieve 24 equal balls of dough, cut each of those halves into six pieces and finally cut all twelve pieces in half, which makes 24 balls of dough. Shape each of those little balls into a liberally greased mini muffin pan.

 In a large mixing bowl, beat your cream cheese and sugar until smooth. Mix in the milk, vanilla, and your egg, beat until creamy then spoon about a tbsp of filling into each cup. Bake at 325º for 15 to 18 minutes or until the filling is set. Cool on a rack for about 20 minutes then place a towel over the top and gently flip your pan over to release your mini cheesecakes, if they don't all fall from the pan I find gently twisting them helps. Then finally garnish each cheesecake with a cherry, and store in the refrigerator.  This recipe makes 24 Mini Cherry Cheesecakes. They are bite sized, but if you're feeling ladylike you can get two, maybe three tiny bites from each one.